Moroccan Grilled Lamb Chops with Charmoula (Low Carb)

Can we make a pact? Pinky swear even? Let’s all please stop saying that we “cook things with love” or that you can “taste the love in it” when referring to our food. Because you can’t TASTE LOVE, OK???? How about cooking with skill? Competence? Am I asking too much here?

Some of the best meals I’ve ever eaten were cooked in some restaurant kitchen by a person I’ve never met who was completely indifferent to me. There was no love for me injected into the dish, and yet it tasted amazing.

On the flip side, I don’t care how much you love me, if you’re a lousy cook, it’s not love that I’m probably tasting (though I greatly appreciate your efforts regardless).

Also, I’m going to go out on a limb and assume that if you’re cooking for me at all, that it’s not with hate. And if you are secretly harboring deep seated angst towards me while making my meal, (unless there is arsenic or broken glass in the food) I’ll probably chow down enthusiastically, while remaining blissfully unaware of your loathing.

Because once again people, YOU CAN’T TASTE FEELINGS!!! Ok? Got it? Are you with me???? Good.

Now that we’ve got that unpleasantness out of the way, let’s talk about lamb.

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They are adorable.

And delicious.

I know lamb can be a little pricey, but it’s worth a splurge once in awhile just to change things up a bit. And if you’re going to go for it, you might as well make it awesome.

Enter this recipe. It’s simple, and really, really flavorful! I used my new favorite seasoning, Ras el Hanout on these and it tasted amazing! Ras el Hanout is a Morrocan seasoning that has the most complex (in the best possible way) flavor that is hard to describe.

The description on the package says this “A wonderfully aromatic seasoning with rose petals and a distinct scent of cinnamon, lavender & cloves.” That’s pretty accurate but doesn’t do it justice!

Seriously, if you’re cooking a meal for someone you care about, it doesn’t get much more romantic than rose petals and lavender (but no, you STILL can’t taste the “love” in it!) There are also a gajillion (yes, really) other spices and flavors in it, not to mention a nice punch of heat.

SO. GOOD.

I got mine at a local indian market, but if you can’t find it locally you can purchase it here.

The other delicious element to this dish is the Morroccan condiment called Charmoula. It’s lemony, and garlicky, and just plain fantastic. You’ll want to put it on anything and everything once you try it.

I’d nom on one of Mr Hungry’s work boots if it was slathered in enough of this stuff! Even if you don’t try the lamb, or the ras el hanout, you HAVE to make this Charmoula – it’s the perfect low carb (and Whole 30!) condiment for any meat, seafood, or vegetable. Trust me on this one!

Grilled Lamb Chops with Charmoula (Low Carb, Gluten Free & Whole 30)

The perfect low carb meal to enjoy out on the patio with friends this summer!

Yield:4 servings

Ingredients

8 lamb loin chops

1 tsp olive oil

2 Tbl Ras el Hanout

salt

For the Charmoula

2 Tbl fresh mint, roughly chopped

1/4 cup fresh parsley, roughly chopped

2 Tbl lemon zest

3 cloves garlic, roughly chopped

1/2 tsp smoked paprika (use regular if you don’t have smoked)

1 tsp red pepper flakes

1/4 cup olive oil

2 Tbl lemon juice

salt and pepper to taste

Instructions

Rub the lamb with olive oil and generously coat with ras el hanout and salt. (If not using the ras el hanout, season generously with salt, pepper, and a little cumin.) Preheat your grill, then grill about 2 minutes per side for medium rare. Let the meat rest a few minutes before serving.

For the Charmoula

Combine all of the Charmoula ingredients in a food processor or magic bullet and pulse until a pesto-like consistency. Don’t overblend – it shouldn’t be completely liquified.

Serve the lamb chops with a generous helping of Charmoula and some fresh lemon zest. Perfect with grilled asparagus and cauliflower puree on the side.

Notes

Nutrition

Serving Size:2 lamb chops, 2 Tbl Charmoula

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My husband and I just made this tonight with grilled asparagus and it was absolutely awesome! I’ve tried lamb twice before and was not impressed but something about this recipe gave me the courage to try it one more time. I’m glad I did, this was outstanding! Every single one of your recipes have been incredible! Thank you!

Thanks so much for letting me know you guys enjoyed it Selena! I’ve had mixed results with lamb in the past too which is why I was so excited about this recipe when I first made it. There is so much flavor in the rub and sauce that it really complements the slight gaminess of the meat so that it tastes amazing instead of skunky lol! Glad it was a hit! :)

Careful… are you sure you want to open the can of worms known as “word peeves”? I’m with you on the “taste the love” thing, but would also add the non-verb “nom” to the list. I am sure it is not in any dictionary!

Lamb is wonderful, and this one looks great. Love those Moroccan flavors! What a delightful way to herald spring.

Right? Let’s be honest, when it comes to cooking for your kids, you’re pretty much right on with frustration/aggravation – and don’t forget futility since they hate pretty much everything lately. Or maybe that’s just mine! :) I LOVE lemon thyme and I bet it would be awesome in this to replace the mint! Must try it! Thanks Anna!

So I am terrified of lamb and refuse to cook it. Okay not terrified but my sister used to raise them and I just can’t eat it. Rambling but what cut of meat would you recommend as a replacement for the lamb?

Honestly Shana, the lamb was amazing but this would be equally delicious using chicken or even beef. Or fish. Or shrimp. Or cauliflower. Seriously – this flavor combination is so amazing that it will transform just about any veggie or protein! Let me know if you experiment and how it comes out!

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →